Turkey and Spinach Lasagna

• Cooking spray
• 1 small yellow onion, chopped
• 1 pound ground turkey breast
• 3 cups tomato sauce
• 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 teaspoon freshly ground black pepper
• teaspoon garlic powder
• 6 cups chopped fresh spinach
• 2 cups fat-free ricotta
• 1/4 teaspoon nutmeg
• 1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
• 2 cups shredded part-skim mozzarella

PREPARATION 

1. Preheat oven to 375°F.   Cook lasagna noodles according to directions on package.
2. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. 

     3. Add tomato sauce and all seasonings and simmer 2 minutes.
     4. Meanwhile, in a small bowl, combine spinach, ricotta, and nutmeg.

 Coat a 9″ x 13″ baking pan with cooking spray.  Spoon a small amount of tomato sauce into the bottom of the pan.  Arrange 3 lasagna noodles on the bottom of the pan.  Spread a layer of ricotta mixture, then 1/3 turkey mixture, then 1/3 mozzarella.  Repeat layers, reserving a small amount of meat sauce for the top and ending with mozzarella.  Bake 20 to 25 minutes or until cheese bubbles.  I like to turn the oven to broil for a couple of minute to get it nice and golden brown. 


Source: http://www.notesfromamessykitchen.com

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About Gabriella William